Meat Qutab

Preparation of dough: Add flour to a large bowl, add salt and mix. Make a well in the flour, add water little by little, and mix by hand until it forms a dough. Once it forms a dough, sprinkle flour on a rolling board and knead for 10 minutes. Sprinkle flour frequently so it doesn't stick to your hands. Divide the kneaded dough into 12 equal parts and roll into balls. When working with one ball, cover the others with a towel so they do not dry out.

Preparation of filling: Put the ingredients needed for the filling in a bowl and mix well. If pomegranate seeds are used instead of lavashana (sour plum paste), mix the ingredients carefully so the pomegranate seeds are not crushed.

Rolling the dough: Place one of the dough balls on a lightly floured rolling board and sprinkle some flour on top. Flatten the ball by pressing with your hand and roll it out with a rolling pin. Keep rolling while turning the dough until its diameter is about 12 cm. Then sprinkle a little flour on the rolled dough again and spread it evenly with your hand. Roll until a circle of 25 cm is obtained.

Stuffing the filling: Place and spread the meat filling on half of the prepared dough. The filling should be dense but thin. Then fold the other half of the dough over the meat filling and gently press the edges with your fingers to seal them.

Cooking: Qutabs are cooked on a saj or in a pan. On a preheated saj or non-stick pan, fry the qutab one by one until delicate brown spots appear on one side, then on the other side. Place the cooked qutabs on a plate and brush with butter while still hot. Stack the fried and buttered qutabs on a plate. Finally, sprinkle sumac on top before serving.